SY June Hong Chian Lee |
|
 |
|
|
| Crew, facilities, dive courses... |
|
|
Crew comprises:
- Tour leader (also a divemaster)
- Deputy tour leader (also a divemaster)
- 1 extra Divemaster
- Captain
- Second Helmsman / Chief Engineer
- Sails Manager
- 2 x Cooks
- 1 x Deputy Engineer
- 2 Deck Hands / Dinghy Drivers
|
 |
Dive platform at sea level - 2 Motorised dive dinghies - Free buoyancy workshop - Air-conditioned saloon with video, music system, marine & general interest library - 150 square metre deck area for relaxation
PADI scuba dive certification courses available including Advanced Open Water Diver.
|
|
|
|
|
|
|
| Menu, cuisine type... |
- Thai and European main meal dishes and continental breakfast.
- Buffet-style service in saloon on main deck - choose from five or six main dishes.
- All dietary requirements can be catered for - please notify us in advance.
- Dinner is also provided on the first evening and breakfast on the final morning of the cruise.
- Operator considers dining as a very important part of the cruise, and rates the cuisine as top quality.
- Coffee, tea, hot chocolate, water, snacks and fruit are provided free of charge.
- Soft drinks (US$ 0.75) and beer (US$ 1.50) are also available.
- No fixed menu.
|
 |
|
|
|
|
|
